Mediterranean Vegan Pasta Bake

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There’s nothing better than a quick and simple pasta bake for a weekday dinner! A simple tomato sauce where you can throw in all your leftover veg topped with a bit of cheese for flavour. So satisfying!! I also love this recipe for weekday lunch boxes or even better saving my leftovers for a picnic! A perfect meat free dish!

Mediterranean Vegan Pasta Bake

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Ingredients

150g uncooked wholemeal penne pasta

Olive oil

1 red onion, diced

2 garlic cloves, chopped

12 cherry tomatoes, halved

2 heaped tbsp olives

1 heaped tbsp capers

1 tsp oregano

1 tsp basil (or a handful of chopped basil)

2 tbsp tomato puree

1 tin chopped tomatoes

1/2 tbsp balsamic vinegar

A dash of chilli flakes (optional)

A handful of spinach

Sundried tomatoes

Additional vegetables of your choice such as mushrooms or courgettes (optional)

Pour into a round oven proof dish, tear up some sundried tomatoes and place on top followed by your sliced vegan mozzarella or shredded cheese

Give your ceramic pot a quick rinse then place your round oven proof dish on the reversible rack and place back in the Foodi. Select the bake function, set to 160 for 6 minutes or until the cheese is melted and the top is browned

Alessia Papakis

Hi I'm Alessia! I created Lessi's World to share a little part of me, my passion towards no-nonsense wellness and encourage a positive relationship around food. Whilst on my own health journey I realised so many of us are unaware of the options available or find it hard to have balance because of what we're told and what we see. I love to share all things food to help give you ideas and spread little reminders that body confidence is for everyone!
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